A stuffed chicken breast with baby potatoes and carrots and parsnips. Lovely job.
Gents, I highly recommend Lindt Extra Creamy Milk Chocolate. Having some now for my dinner. Delicious.
Zaytoon for lunch. I was fit to burst in the afternoon.
lamb chops. sweet corn and 3 spuds about 8pm
Had a bowl of spag bol a couple of hours before training and a bowl of Crunchy Nut Cornflakes when I returned
Excellent. 
How the fcuk did you train after feed of pasta?
It was consumed at 4.45pm, training was at 7pm. A large dump took place at 6.10pm
Fair enough. Id have to do it the other way around. Id need 4 hours before hard training and my main meal. So id usually have a light snack an hour before training and the dinner after training.
Different strokes…
I finish work at 4 and am in the door at home at 4.20 so have a bit of time. If it was an hour later I would do something similar to yourself but as long as I have 2 hours+ between the meal and training I never really have an issue, although it wouldn’t be a massive portion either
This kilmeaden cheese is fair good. Accept no inferior own brand shit. A few cream crackers and mug a tay.
Red or white pal?.
Add relish or a nice chutney to those and you have a noble snack.
That’s where you’re wrong. The Ardagh extra mature cheddar from Aldi is by a mile the best cheese I’ve ever had. Pisses all over Kilmeaden, Charleville or Dubliner or the rest of the them.
Charleville in particular is a poor quality cheddar, rubbery ball of colouring.
I llike a good mature cheddar where bits of it are flaking off when you cut it.
Wexford Creamery has far and away the best cheddar. Even Dermot O’Leary said it on X-Factor so it must be true. Ireland’s premier cheese manufacturer has also recently announced an exciting new link up with King Crisps.
Planning on a chicken burrito from Tolteca for lunch. Chicken, black bean rice, lettuce, tomato, cheese (wexford Creamery cheddar hopefully), onion free salsa (hate onions).
Salivating here thinking about it.
I am gonna hit Frends on the Tuam road for a bit of stable carvery… getting excited about now.
I ham a fine big ham glazing in the oven as I post.
I will be having it with a bit of tunip and a few spuds this eveing and most likely for tomorrow at luch with a bit of coleslaw
I got two nice looking fillets of Hake there at lunch time.
Going to try baking them in a dijon, cheese and cream sauce.
Could be epic.